Sweet Potato Salmon with Wild Blueberry & Basil Compote
A sweet and aromatic dinner that uses salmon, wild blueberries and sweet potato. A quick dish that tastes like you've been working on it for hours!
- 2 salmon fillets 6-8 oz
- ½ lemon juiced
- 2 sweet potatoes cooked and mashed
- ¼ cup maple syrup
- 1 tbsp butter
- 2 tbsp pumpkin seeds
- drizzle of olive oil
- Salt and pepper to taste
Wild Blueberry & Basil Compote
- 1 tbsp olive oil
- 2 cups wild blueberries
- 1 shallot diced
- 1 green onion diced
- ¼ cup white wine
- ½ tbsp Dijon mustard
- 2 tbsp basil chopped
Preheat oven to 400°F (205°C).
Place the salmon fillets on a parchment-lined baking sheet, sprinkle with salt and pepper, and squeeze the lemon.
Mash the sweet potatoes, add the maple syrup and butter, along with salt and pepper to taste.
Divide sweet potatoes between the two salmon fillets.
Divide pumpkin seeds between the two servings, and drizzle with olive oil.
Place in the oven for 15 minutes.
Top with the wild blueberry and basil compote to serve.
Wild Blueberry and Basil Compote
Heat olive oil over medium-high heat, and add the blueberries. Using the back of a spoon, crush some of the berries so they release their juice.
Add shallots and green onions, and cook for 3-4 minutes.
Add Dijon mustard and white wine, stir to combine.
Allow compote to reduce by a quarter, and then stir in the basil.
Finish with salt, pepper and butter.